Downtown restaurant scene slims

It seems more downtown lunch spots are going than coming these days. The latest is BB’s Cafe, which is turning its downtown location into a catering and event service.

The space at 509 Louisiana will now be BB’s Mystic Quarter, which the company says will be used for rehearsal dinners, corporate affairs and birthday parties. The New Orleans-style cafe also operates restaurants in the Heights, Montrose and Greenway Plaza.

8 Responses

There are definitely plenty of details like that to take into consideration. That is a nice point to bring up. I provide the thoughts above as normal inspiration but clearly there are questions just like the one you deliver up where a very powerful factor shall be working in trustworthy good faith. I don?t know if finest practices have emerged around issues like that, but I am sure that your job is clearly recognized as a good game. Each boys and girls feel the affect of just a moment’s pleasure, for the remainder of their lives.

BB’s was doing great lunch business in my opinion. Wonderful food. But, we used them to cater and unfortunately they could not provide their fried catfish without it getting soggy….plus, did not provide anyway to keep the food hot….I understand why they did not open for dinner, as there are much fewer customers on the streets downtown after 5 pm…. although, I thought BB’s may of gotten some of the theater crowd….

It costs so much to open a restaurant in this city that it’s rarely worth the effort unless it’s a chain restaurant, a corporately owned restaurant. Why can’t this city give family owned restaurants a break? Corporately owned restaurants are ruining the restaurant business. I want to eat at a restaurant where the owner is there watching and tasting everything prepared themselves.

Corporate managers are like highly paid babysitters. Most corporate restaurants hire minimum wage workers and parse out the work load so there is no continuity of production. I much prefer a professional staff that freshly prepares each item from beginning to end. With servers that are professional, well trained and educated.

Chain restaurants have a high rate of turnover compared to privately owned restaurants which changes the dynamics of the restaurant on a sometimes daily basis. I don’t want a food runner to serve my food, I want a food runner to bring the food and my server to serve it if it’s a ‘full service’ restaurant. I want my server to have a busser at their elbow so the server never has to touch a dirty plate. If they have to wash their hands everytime they touch a dirty plate, when do they have time to serve the guest? And if they don’t wash their hands . . .